cool ranch dip

Using yogurt as a base helps keep this dip healthier. We love this recipe alongside vegetables for dipping but the kids may also love to dunk their crispy chicken bites in as well. 

  • 6 ounces plain Greek yogurt
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • Juice from 1/2 lemon
  • 1 scallion, white and green parts only, finely chopped
  • 1 tablespoon finely chopped fresh flat-leaf Italian parsley
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh vegetables, for dipping

In a medium bowl, combine ingredients until well blended. taste for flavor and adjust as desired. Refrigerate for 1 hour before serving. 

Makes approximately 2 cups.